Dan_Crubenew wrote:My TKC is a 240mm, I will keep that offer in my thoughts, perhaps we can make a go of it in a few weeks when I would have more time to allocate to the usage of the Haruyuki.
Broke it out again tonight as the knife is quickly becoming my performance benchmark for less dense produce and wanted to try it side by side with a recent purchase. Yet again, the Haru defended its title as best through onions, tomatoes and common soft stuff. To put that comment in perspective, I haven't sharpened, or even touched up, the Haru in over a month and the knives it get's compared to have shiny new edges and cost a hell of a lot more. Feel pretty confident in saying once you use it on some of the ingredients that suit its character, finding time for it won't be an issue.